Martinsburg gazette. (Martinsburg, W. Va.) 1886-1887, 1887-02-18
HOUSEHOLD MATTERS.


OBSERVATION-DISCLOSURES choice STEAKS
from three-quarters Of an inch to one
inch thick; trim off all superAuous fat
and bone Broil on a wire gridiron
over clear but not too hot fire. Watch
it carefully, to avoid scorching. When
Drowned nicely, remove to platter,
season with pepper, sat, and pretty
liberal supply IF butter. No definite
rule can be given as to the time of cook
ing steak, individual tattes differ so
widely in regard to it. some only liking
it when well done, others so rare that
the blood runs out of it.
PoTATo SALAD. Slice thinly eight or
ten good-sized Irish potatoes (boiled and
.cold), chop finely one good sized apple,
5one and half small onions. rinse and
chop the leaves of large handful of
green parsley. Spread a layer of the
potato in chopling tray, sprinkle
literally with salt, then half the pars-
ley, apple and onions. then the rest of the
potato, then more salt and the other
half of the parsley, apple and onion;
your half teacup Of sweet oil or melted
butter over the whole, with small cup
of vinegar. Mix the whole carefully so
as not to break the potatoes.
ONION Sour. Take three large onions,
slice them very thin, and then fry to q
bright brown in large spoonful Of but
ter. When brown add half tcacupful
of flour, and stir constantly until red.
Then pour in slowly one pint Of boiling
water, stirring steadily till it is all in.
Boil and mash four fine large potatoes,
and stir into one quart Of boiling milk,
taking care that there are no Jumps.
Add this to the fried onions, with one
teaspoonful of salt and half q teaspoon
full of white pepper. Let all boil for
4 five minutes, and then serve with toasted
or fried bread. Simple as this seems, it
is one of the best Of the vegetable
soups.
MINcE PIE. -Two quarts Of fine minced
beef, four quarts of chopped apples. one
pound seeded raisins, one-quarter pound
shred citrop, two tablespoonfuls of Gin
namon, one tablespoonful each of cloves,
mace and salt, one teaspoonful of pep
per, one nutmeg, one cup of molasses, one
quart sugar, ono cup good cider vinegar.
Two cups stewcd cranberries is an i'm
provement. The meat should lie boiled
the day before it is chopped SO as to be
thoroughly cold. Put the meat and apples
in a crock or pail, set it in kettle of
boiling water, add the water in which
the meat was boiled also the grease that
has risen on top use instead Of butter.
Put the vinegar in dish, add one cup
of water one cup of New Orleans mo-
lasses, and ono cup Of raisins. Set it on
the stove and let it boil for half an hour,
or until the raisins are tender, add all the
ingredients together, except the stewcd
o.Cfr Sc W Il ~ nnlr
for three or four hours slowly. Scatter
the ra;sins on the top Of the pies before
putting the top crust on, also add a
spoonful or two Of rich milk or cream.
APPLE PoT PIE. Pare and core any
kind of quick cooking tart apples. 1t
will require about quart of prepared
apples for q family of three or four per
sons; make light crust, using for that
quantity one cup of sour cream, tea
spoonful of salt and one of soda, and
two tablespoonful of shortening with
good beef or pork drips. If the milk
is sweet then flank the soda with two
teaspoonfulsA Of cream tartar; make a
still paste like biscuit and roll out; take
a small, smooth iron pot, one that
will not blacken apples when, stewed
therein, and grease well on the bottom
with butter, then put in the cored APP
pies; cut strips of the crust and place
around the sides add in teacup Of
cold water, roll out the top cover, make
\ q deep cash in the center and crossAit in
the opposite; have it round and fit it on
neatly, wetting the edges of the ernst;
then plac it over the fire until it boils
up bri ky. If yon have good fire tho
oven will be ready when It b gins to
boil over the top crust. Here it will